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Easy Homemade Pickled Jalapenos

Easy Homemade Pickled Jalapeños

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The BEST recipe for easy homemade pickled jalapenos from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour - although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Yields 1 liter jar or about 4-1/4 cups.
Course Homemade Ingredients & Condiments
Cuisine American
Keyword garlic, homemade, jalapenos, pickled, refrigerator pickled
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 1 liter jar
Calories 340
Author Laurie McNamara


  • 20 jalapeños sliced, stems discarded
  • 2 cloves garlic smashed and peeled
  • cup distilled white vinegar
  • cup filtered water
  • 1/4 cup sugar optional as this is for flavoring
  • 2 tablespoons kosher salt


  • In a medium sauce pan combine sugar, salt, garlic, water and vinegar,
  • Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
  • Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.


This is not a canning recipe therefore NOT shelf stable and will need to be kept refrigerated.
I recommend treating these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
If looking for canning instructions or directions, follow the USDA guidelines.


Serving: 1jar | Calories: 340kcal | Carbohydrates: 70g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 13984mg | Potassium: 729mg | Fiber: 8g | Sugar: 62g | Vitamin A: 3019IU | Vitamin C: 334mg | Calcium: 82mg | Iron: 1mg